Ingredients with Measurements:
- 500g Knockdrinna Meadow Sheep's Cheese, grated
- 1 garlic clove, peeled and halved
- 1 cup dry white wine
- 1 tbsp cornstarch
- 1 tbsp lemon juice
- 1/4 tsp ground nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove halves.
2. In a small bowl, mix the cornstarch and lemon juice until smooth.
3. Heat the white wine in the fondue pot over medium heat until it starts to simmer.
4. Gradually add the grated Knockdrinna Meadow Sheep's Cheese to the pot, stirring constantly until it is melted and smooth.
5. Add the cornstarch mixture to the pot and stir until the fondue thickens.
6. Add the nutmeg, salt, and pepper to taste.
7. Reduce the heat to low and serve immediately with fondue forks.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4-6 people
Nutritional information:
Calories per serving: 250
Fat: 20g
Carbohydrates: 3g
Protein: 15g
Substitutions for ingredients:
- Knockdrinna Meadow Sheep's Cheese can be substituted with any other type of cheese, such as Gruyere or Emmental.
- Dry white wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped herbs, such as thyme or rosemary, to the fondue for extra flavor.
- Add cooked bacon or ham to the fondue for a meaty twist.
Tips and tricks:
- Use a high-quality cheese for the best flavor.
- Stir the fondue constantly to prevent it from burning or sticking to the pot.
- If the fondue is too thick, add more wine to thin it out.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly, until it is melted and smooth.
Presentation ideas:
Serve the fondue in a traditional fondue pot with a flame underneath to keep it warm.
Garnishes:
Garnish the fondue with chopped herbs, such as parsley or chives.
Pairings:
Serve the fondue with crusty bread, boiled potatoes, or steamed vegetables for dipping.
Suggested side dishes:
- Mixed green salad
- Roasted vegetables
- Grilled chicken or steak
Troubleshooting advice:
- If the fondue is too thick, add more wine to thin it out.
- If the fondue is too thin, add more cheese to thicken it up.
Food safety advice:
- Keep the fondue at a safe temperature by using a fondue pot with a flame underneath.
- Use clean fondue forks for dipping to prevent cross-contamination.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread during the winter months.
Flavor profiles:
The Knockdrinna Meadow Sheep's Cheese Fondue has a rich and creamy flavor with a hint of nutmeg.
Serving suggestions:
Serve the fondue as a main course or as an appetizer for a dinner party.
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Region: Irish